Ingredients

Method

• 250 g Woolworths chocolate digestive biscuits
• 50 g desiccated coconut
• 225 g butter, melted
• 1 cup cream
• 1 x 385 g can condensed milk
• 3 chilled limes, zested and juiced
• 3 nectarines, sliced, for serving
• Pomegranate rubies, for serving
• Icing sugar, for dusting

Method

Ingredients

1. Place the biscuits in a large Ziploc bag and crush finely using a rolling pin.

2. Mix the crushed biscuits with the coconut and butter, then press into a greased and lined loosebottomed 36 cm x 13 cm x 2.5 cm rectangular tart case to make an even crust. Chill while you prepare the filling.

3. Beat the cream until soft peaks form. In a separate bowl, whip the chilled condensed milk at a high speed until doubled in size, about 3–4 minutes. Gently fold the cream into the condensed milk in batches.

4. Fold the lime juice and zest into the cream. Spoon into the tin and smooth, then chill for 4 hours or until set.

5. Slice and serve topped with the nectarines and pomegranate rubies.

6. Dust with icing sugar.

Chef's note: The perfect summer dessert - serve straight from the fridge.

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